Light Cream Cheese Brownies

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READY IN: 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees. Grease 9x13 cake pan.
  • For the brownies: Sift together the flour, baking powder and salt. Set aside, reserving 2 Tablespoons for topping.
  • Melt the chocolate, butter and half the vanilla over a double boiler or in the microwave. Let cool to room temperature.
  • Prepare Topping: Cream butter with the light cream cheese, gradually adding the sugar. Blend in egg substitute, the reserved flour mixture (2 Tablespoons) and vanilla. Set aside.
  • Continue preparing brownies: In a large bowl, beat the eggs and egg whites with the sugar and splenda until very light and fluffy.
  • Fold in the chocolate mixture, followed by the flour mixture and nuts, if using.
  • Pour the mixture into prepared pan.
  • Spoon the cream cheese topping in long lines, then using a knife swirl the batters together. Don't over swirl!
  • Bake for 30 minutes (25 if you like them fudgy like I do). Let cool completely before cutting.
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